Recipe by Juenessa
This recipe took the Grand Prize at the 2004 National Peanut Festival Recipe Contest.
Top Review by OrchydMyst
These turned out very well, just a couple of notes I'd like to add. The flavor is INCREDIBLE! That being said, the batter gets so crumbly (not creamy at all) that it's hard to mix when you are adding the powdered sugar. It won't mix with a mixer... for me it just flung all over my counter. But that's okay, I used my food processor and that mixed it well. I'd also like to note that I doubled the recipe as I needed about 100 for Christmas, and I probably had about twice as much batter as I needed. I balled them by packing the batter into a teaspoon, then squeezing two halves together. They were about 1 inch. I used Milk Chocolate chips the first time, and the second time I used semi-sweet chocolate chips. I will use semi-sweet next time, as it makes such an incredible flavor! These were terrific and I will make them again!
- 1 (18 ounce) jar creamy peanut butter
- 1 cup softened butter
- 3 cups Golden Grahams cereal (measure 3 cups first, then crumble them in your food processor-it will be less than 3 cups after you)
- 4 cups powdered sugar
- 1 (6 ounce) package butterscotch chips
Directions See How It's Made
- Beat peanut butter and butter at medium speed with electric mixer until creamy.
- Add Golden Graham crumbs, beating until well blended.
- Gradually add powdered sugar, beating at low speed until blended.
- Using a melon scoop, shape into one-inch balls.
- Cover and chill one hour.
- Melt butterscotch morsels in microwave safe dish.
- Pour into small ziploc bag with a tiny corner snipped off.
- Drizzle over 1-inch bon bons.